Whole Grain Pancakes

e30f8758a08f11e2bf1c22000aa8008f_6Serves four for breakfast

My entire childhood started with buttered jam and honey sandwiches. Now that I have my own kids I love changing up what’s for breakfast. One of their all-time favorites is pancakes that are made with pre-soaked home-made granola. It’s fast, it’s nutritious, delivers whole grains and pairs well with any seasonal fruits.


1 cup home-made granola
1 cup water
1 cup flour (I use GF but a mixture of 2/3 white and 1/2 whole wheat works great, too)
1 1/2 cup milk
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
1 tablespoon chia seeds (optional)
1 cup Blueberries, grated apple, chopped pear (optional)
1 tablespoon high-heat oil such as sunflower oil (organic)

The night before, soak the granola in water (or juice) and let stand at room temperature. My home-made granola is made of roasted rolled oats, buckwheat groats, quinoa flakes, some nuts, a little honey and flax or grape-seed oil.
Mix granola with the remaining ingredients. You will have a bulky, moist dough.
Heat a non-stick pan, coat with a little oil and place spoonfuls of the pancake mixture onto the hot pan. Turn after 1-2 minutes.
Brush with maple syrup and serve with fresh fruit.

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